Two things that are all-American. Deviled eggs and this picture.
Blond-haired, blue-eyed little boy holding a baseball, running down a Slip 'n Slide with an American flag waving in the background. And no, none of this was set up. It's just how we spent our afternoon last week.
As I was making these deviled eggs, I was thinking about how weird they are. Refashioning the yolk, putting it back in and then eating it. Boiled eggs are weird enough as it is. As weird as they are, deviled eggs are the American backyard barbecue essential. Which by the way, America (starting to feel very Bernie Mac right now), what is the logic in making this for a backyard barbecue when mayo gets gross in the heat?
2 Tbsp mayonnaise
1 tsp dijon mustard
1 tsp dill relish
1/2 tsp kosher salt
A few grinds black pepper
1/4 tsp celery salt
In a medium pot, gently add the eggs. Cover with water and set over high heat. Bring to a boil, cover and remove from heat. Let sit for 30 minutes. Remove eggs from water and let them sit to cool. To speed up the process, refrigerate until cool enough to handle.
Once cool, gently peel the shell off the eggs. Cut the eggs in half and then carefully spoon out the firm yolk and add it to the medium bowl. Once all the eggs are cut and yolks are in the bowl, mash the yolks with a fork until they are broken down to fine crumbs. Add mayonnaise, dijon mustard, relish, salt, pepper and celery salt. With a rubber scraper, mix until smooth. Either with a piping bag or a spoon, evenly distribute the yolk mixture into the hollowed out egg whites. Serve immediately or cover and refrigerate until serving.
Yields 12 deviled eggs
Rookie's Notes: One problem I always run into with deviled eggs is that there never seems to be enough yolk mixture to put into the egg whites. Solution: Boil two extra eggs and use the yolks from those, just not the white.
If you want a good spin in a deviled egg, I had a stroke of genius last April. Avocado and cilantro deviled eggs. They are nearly perfect. Click here for the recipe.
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